Leftover turkey burgers recipe

  • Serves 4
  • 20mins to prepare and 20mins to cook
  • 715 calories / serving
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A healthier burger option that’s ideal for lunch over the festive period. You can't beat the joy of crusty bread, moreish stuffing and rich turkey! This recipe is a mouthwatering leftovers idea from our roast turkey with cranberry and sausage meat stuffing dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once.

  1. Heat 1 tbsp of the oil in a large ovenproof frying pan, add the onion and soften over a low heat for 5 mins. Transfer to a bowl and allow to cool. Meanwhile finely chop the shredded turkey either in a food processor or by hand.
  2. Add the turkey, stuffing, parsley and breadcrumbs to the onion and mix to combine. Season and add the egg to bind. Shape into 4 burgers, and chill in the fridge for 10 mins. Preheat the oven to gas 6, 200°C, fan 180°C.
  3. Heat the remaining oil in the pan. Add the burgers and fry for 3-4 mins each side until browned. Transfer the pan to the oven and continue to cook for 10 mins or until piping hot throughout. Spread the rolls with mayo, top with the burgers followed by the sliced avocado and rocket, sandwich with the top of the bun.

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Please note that 200g (7oz) of turkey and 200g (7oz) of stuffing is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 30ml (2tbsp) olive oil
  • 1 onion, finely chopped
  • 200g (7oz) leftover roast turkey, shredded
  • 200g (7oz) leftover stuffing, crumbled
  • small bunch fresh parsley, leaves finely chopped
  • 30g (1oz) fresh breadcrumbs
  • 1 medium egg, lightly whisked
  • 4 crusty rolls, split and cut side toasted
  • 4tbsp mayonnaise
  • 1/2 ripe avocado, sliced
  • handful rocket leaves
  • Energy 2980kj 715kcal 36%
  • Fat 46g 66%
  • Saturates 8g 40%
  • Sugars 6g 7%
  • Salt 2.1g 35%

of the reference intake
Carbohydrate 51.8g Protein 26.3g Fibre 4.7g


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